Hibachi Buffet

Year by year

Inspections

1. May 15, 2026 Routine Score 92
   • Serious Priority 1 Corrected on site

     When using time only as a public health control for up to 6 hours, discard all TCS food that exceeds 70 degrees F (21 degrees C); has been out of temperature control for more than 6 hours; or is in unmarked containers.

     Observed cold-holding time/temperature controlled for safety foods at the hibachi bar for self-service is not on the time as a public health control procedures and was not marked for the time it was taken out of temperature control. At time of inspection PIC discarded the foods at the self-service bar.

     Code MN Rule 4626.0408C

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed the sushi bar cooler air temperature at 47F. Observed ice under cold-holding foods at hibachi bar. Ensure all equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1 Corrected on site

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed time/temperature controlled for safety foods were above 41F at the sushi prep cooler. Ensure all time/temperature controlled for safety foods are at 41F and below to prevent pathogen growth. At time of inspection PIC discarded foods.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3 Corrected on site

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Observed clean tongs for sushi self-service were hanging below the paper towel holder unprotected from splash when washing hands. Ensure when single-service items are protected to prevent contamination. At time of inspection PIC put the tongs in the dishwasher and removed the wire from under the paper towels.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Observed large gap under back screen door. Ensure outer openings are protected.

     Code MN Rule 4626.1395A

2. May 28, 2025 Follow-Up Score 98
   • Not serious Priority 2 Corrected on site

     Provide a food dispensing utensil for each container displayed at consumer self-service units such as salad bars or buffets.

     Observed not all plates of sushi had individual tongs. Discussed with PIC at time of inspection, PIC placed tongs on each plate.

     Code MN Rule 4626.0700

3. May 12, 2025 Routine Score 68
   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed salad bar items (boiled shrimp 44F, Cottage Cheese 49F, Cut Lettuce 50F, and Cut Melon 51F), Observed fresh cut salsa (54F) and tarter sauce (60F) being kept on ice and hibachi cold bar (42-43F) was being held on ice. Observed sushi bar items were being kept out on counter at room temperature (65-67F). Temperatures listed in measurement portion of the report. Ensure time/temperature controlled for safety (TCS) foods are being held under mechanical refrigeration and kept at 41F and below to prevent pathogen growth. At time of inspection PIC had written procedures for the salad bar but none were marked for the time in which it was removed from temperature control. Discussed a better system for keeping TCS foods at 41F and below.

     Code MN Rule 4626.0395A2

   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     Observed raw pork and raw shrimp stored over cut scallions at hibachi cooler. Observed raw shrimp stored above cut onions in walk-in. Ensure raw animal foods are not stored above ready-to eat foods to prevent cross-contamination. PIC moved the items and showed the proper storage order at time of inspection.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 2

     Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

     Observed parasite destruction letter was from last year and did not include all the fish species being served raw at the sushi bar. Ensure parasite destruction letters are maintained and kept on site for each species and kind of fish being served raw.

     Code MN Rule 4626.0355B

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Observed bare hand contact of ready to eat foods by food employee, observed cold holding TCS foods above 41F, observed dish machine at 0PPm chlorine and food workers continuing to use the machine. Observed raw items over ready to eat foods. Observed unclean food contact surfaces. Ensure the person in charge is supervising and enforcing food safety rules with food employees.

     Code MN Rule 4626.0035DGHIKM

   • Serious Priority 1 Corrected on site

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Observed food worker cutting and handling ready-to-eat red onions and scallions at sushi bar. Ensure food employees are not touching ready to eat foods with bare hands. At time of inspection food worker was educated, and items were discarded. PIC had food worker wash hands and discussed glove use.

     Code MN Rule 4626.0225A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed grinder with food debris on inside portion of equipment. PIC stated the grinder had been used two days prior. Observed cutting boards put on rack with clean items with food debris. Ensure equipment and food contact surfaces are maintained clean to the sight and touch between uses to prevent contamination.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     Provide a food dispensing utensil for each container displayed at consumer self-service units such as salad bars or buffets.

     Observed sushi bar missing tongs for each self-service item. Ensure tongs or other utensil is available for each item for self-service.

     Code MN Rule 4626.0700

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed dish machine in use with 0PPM chlorine. Ensure food-contact items are being properly sanitized. Discussed with PIC at time of inspection. PIC stated they will use the three compartment sink for sanitizing until the dish machine is repaired.

     Code MN Rule 4626.0900

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no test strips for quat sanitizer used at three compartment sink. Ensure test strips are obtained for each type of sanitizer used at the facility.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Discontinue the use of a food preparation sink for anything other than food preparation.

     Observed food prep sink had dirty dishes on the side board. Ensure food preparation sinks are used exclusively for preparation of food.

     Code MN Rule 4626.0780C

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed cray fish in walk-in cooler at 77F. The food was covered and over four inches thick. PIC stated they had finished cooking less than an hour ago. Discussed cooling methods at time of inspection. PIC moved the cray fish to sheet trays and put them on the rack to finish cooling.

     Code MN Rule 4626.0390A

   • Serious Priority 1

     When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.

     Observed written procedures for time-as-a-public-health-control were available but foods noted were not marked for the time in which they were removed from temperature control. Ensure foods are marked for the time in which they are removed from temperature control. Discussed with PIC to update the procedures to include items found out of temperature control and on ice and to update the system they are using to mark the time in which food is removed from temperature control. Some items of the dalad bar were noted on the written procedures, but not all. PIC marked the time for food to be discarded in 2 hours.

     Code MN Rule 4626.0408B

4. May 8, 2024 Routine Score 92
   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Cut watermelon (48F), cut cantaloupe melon (52F) and cottage cheese (50F) on the Cold Bar and Udon Noodles in the Hibachi Grill Cold Bar (48F) were observed cold holding above 41F at the time of inspection. Discussed with Person In Charge that cold foods need to be kept cold at or below 41F at all times to prevent growth of harmful bacteria that can make people sick. Discussed time as a public health control for the cold items as they are not always used up as fast as the hot foods are. Provided Time as a Public Health Control paperwork to operator with emailed report. Keep all TCS foods at or below 41F to maintain safe.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Sanitizer Bucket on the Hibachi Grill line was observed at 0PPM chlorine at the time of inspection. Sanitizer bucket was refreshed to 50PPM immediately. Maintain sanitizer buckets at 50PPM minimum to adequately sanitize. Monitor and maintain as needed.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     There was no covered trash bin in the Employee restroom in the kitchen. Provide.

     Code MN Rule 4626.1260

   • Serious Priority 1 Corrected on site

     Food workers must wash their hands before starting food preparation tasks.

     Food employee was observed touching garbage bin with gloved hands before returning to handle equipment to begin preparing a food order without removing gloves and washing hands. Person In Charge intervened and required employee to remove gloves and wash hands before putting on new pair of gloves to work with food. Retrain employees to remove gloves and wash hands before working with food when they contaminate gloves.

     Code MN Rule 4626.0075A

5. Apr 27, 2023 Routine Score 94
   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     At cold bar observed cottage cheese at 50*F and sliced cantaloupe at 54*F. Note: Owner is going to use time as public health control on cold TCS foods that do not maintain a temp less than 41*F. Foods will be discarded if not used after a 6 hour time span.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     The sanitizer bucket at front Hibachi Station contained no sanitizer. This was immediately corrected to 100 PPM chlorine by owner.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The state certified CFPM Certificate was not posted as required. Post CFPM certificate in a conspicuous location. Note: Owner does have a valid certificate.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed 3 employees in back prep area prepping chicken and placing the cut chicken into a large collander which was sitting directly on the floor. Place the collander on a cart or dunnage rack so that it is at least 6 inches up off the floor.

     Code MN Rule 4626.0300A

   • Not serious Priority 3 Corrected on site

     Label all containers of food and food ingredients with their common name.

     Observed a small unlabeled plastic container with a white powder substance on top shelf of Sushi prep area. This was immediately corrected by owner.

     Code MN Rule 4626.0240

   • Not serious Priority 3 Corrected on site

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     Observed an open employee Monster Energy can on back prep table. Discussed with owner who immediately removed the can.

     Code MN Rule 4626.0105B

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     There was no trash can in the employee restroom. Provide a trash can in restroom.

     Code MN Rule 4626.1260

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed hard boiled eggs cooling in a large plastic covered collander in walk-in cooler. Eggs observed to be at 74*F. Cool TCS foods in shallow containers and do not cover with plastic till properly cooled. Note: Hot TCS foods to cool from 135*F to 70*F in 2 hours and from 70*F to 41*F or less in another 4 hours.

     Code MN Rule 4626.0390A